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초록· 키워드
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Starch is a mixture of amylose (AMY) and amylopectin (AMP) which are different in physical properties such as molar mass (M), rms radius (R<SUB>g</SUB>) and hydrodynamic diameter (d<SUB>H</SUB>). The rheological and functional properties of starch are influenced by various factors including the molecular size, molar mass distribution (MD) and the concentration ratio of AMY and AMP. It is also important to analyze proteinaceous material in starch as they affect the flavor and texture of food to which starch is added. In this study, asymmetrical flow field-flow fractionation (AF4) was employed for separation and quantitation of AMY and AMP in starches (Amaranth, potato, taros and quinoa). AF4 was coupled with a multi-angle light scattering (MALS) and a refractive index (RI) detector for determination of the absolute M, MD and molecular structure. It was found that AMP has the M and R<SUB>g</SUB> ranging 3.7 × 10<SUP>7</SUP> ~ 6.5 × 10<SUP>8</SUP> g/mol and 84 ~ 250 nm, respectively. Also the existence of branch was confirmed in higher M. In addition, proteinaceous material in starch was analyzed by AF4 coupled with a fluorescence detector (FS) after fluorescence-labeling. AF4-FS with fluorescence-labelling showed a potential for investigation on existence of proteinaceous material and the interaction between proteinaceous material and polysaccharide in starch.
목차
Abstract
1. Introduction
2. Theory
3. Experiment
4. Result and Discussion
5. Conclusions
References
참고문헌 (37)
참고문헌 신청
E. Chiaramonte, L. Rhazi, T. Aussenac, and D. R. White, J. Cereal Sci., 56(2), 457-463 (2012).
N. Lindeboom, P. R. Chang, and R. T. Tyler, Starch/ Staerke, 56(3-4), 89-99 (2004).
K. G. Wahlund, M. Leeman, and S. Santacruz, Anal. Bioanal. Chem., 399(4), 1455-1465 (2011).
L. Nilsson, Food Hydrocoll., 30(1), 1-11 (2013).
A. Kilara and T. Y. Sharkasi, Crit. Rev. Food Sci. Nutr., 23(4), 323-395 (1986).
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